Easy Spaghetti and Meatballs Recipe

Introduction

This easy spaghetti and meatballs recipe is a classic comfort dish that’s perfect for a weeknight dinner. Juicy meatballs simmered in rich marinara sauce pair beautifully with tender spaghetti for a satisfying meal the whole family will love.

Ingredients

• 2 1/2 teaspoons salt, divided
• 1/2 pound ground beef
• 1/2 pound Italian sausage meat
• 1 large jar (24 oz) marinara sauce
• 12 ounces spaghetti

Instructions

1. Step 1: Fill a large pot with water and add 2 teaspoons of the salt. Cover and bring to a boil over high heat.
2. Step 2: Meanwhile, in a large bowl add the ground beef and sausage meat. Sprinkle with the remaining 1/2 teaspoon of salt. Mix gently with your hands until just combined, being careful not to overmix.
3. Step 3: Shape the meat mixture into 16 golf-ball-sized meatballs.
4. Step 4: Heat a large skillet over medium-high heat. Add the meatballs and cook until browned underneath, about 3 minutes. Flip and brown another side.
5. Step 5: Add the marinara sauce to the skillet and bring to a simmer, stirring often. Reduce heat to low and cook at a gentle simmer, stirring occasionally, until the meatballs are no longer pink inside, about 4–5 minutes. Turn off heat and cover the skillet to keep warm.
6. Step 6: When you begin simmering the meatballs, add the spaghetti to the boiling water. Cook according to package instructions or until desired doneness. Drain the pasta.
7. Step 7: Divide the spaghetti among four plates. Remove the lid from the meatballs, stir, and then evenly distribute the meatballs and sauce over the pasta.

Tips & Variations

• Use a mix of ground beef and Italian sausage for added flavor and moisture in the meatballs.
• For a vegetarian option, substitute meatballs with plant-based alternatives or roasted vegetables.
• Add fresh basil or parsley to the marinara sauce for a bright, fresh taste.
• If you like a thicker sauce, let it simmer longer before adding the meatballs.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Keep cooked spaghetti separate to prevent it from becoming mushy. Reheat meatballs and sauce gently on the stove or in the microwave until warmed through. For best texture, reheat pasta separately and combine just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and store them in the refrigerator. Cook them just before serving or reheat gently in the sauce.

What if I don’t have Italian sausage meat?

You can substitute with all ground beef or a mixture of ground beef and pork, and add Italian seasoning to mimic the sausage flavor.

Easy Spaghetti and Meatballs Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

A classic and comforting Easy Spaghetti and Meatballs recipe featuring juicy homemade meatballs simmered in rich marinara sauce, served over perfectly cooked spaghetti pasta. This simple dish comes together quickly on the stovetop, making it perfect for a delicious weeknight meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 1/2 lb. ground beef
• 1/2 lb. Italian sausage meat
• 2 and 1/2 tsp. salt, divided

Sauce and Pasta

• 1 large jar (24 oz) marinara sauce
• 12 oz. spaghetti

Instructions

1. Boil Water: Fill a large pot with water and add 2 teaspoons of salt. Cover and bring to a boil over high heat to prepare for cooking the spaghetti.
2. Prepare Meat Mixture: While waiting for the water to boil, in a large bowl, combine the ground beef and Italian sausage meat. Sprinkle the remaining 1/2 teaspoon of salt over the meat. Mix gently with your hands just until combined, being careful not to overmix to keep meatballs tender.
3. Shape Meatballs: Form the meat mixture into 16 evenly sized golf-ball shaped meatballs for consistent cooking.
4. Brown Meatballs: Heat a large skillet over medium-high heat. Add the meatballs and cook for about 3 minutes, until the bottoms are nicely browned. Flip them over to brown the other side.
5. Simmer in Sauce: Pour the marinara sauce over the browned meatballs in the skillet and bring it up to a gentle simmer, stirring occasionally to prevent sticking. Reduce heat to low and let the meatballs cook at a low simmer for 4-5 minutes, or until the meatballs are no longer pink inside. Turn off the heat and cover the skillet to keep warm.
6. Cook Spaghetti: As the meatballs begin simmering in the sauce, add spaghetti to the boiling salted water. Cook according to package instructions or until desired doneness. Drain well.
7. Serve: Divide the cooked spaghetti among four plates. Remove the lid from the meatballs, stir gently, and spoon the meatballs and sauce evenly over the pasta. Serve immediately for a hearty, satisfying meal.

Notes

• For best texture, avoid overmixing the meat mixture to keep meatballs tender.
• You can substitute Italian sausage with pork sausage if Italian sausage is unavailable.
• Leftover meatballs and sauce make great leftovers or can be frozen for future meals.
• Use freshly grated Parmesan cheese as a garnish if desired.
• If you prefer a thicker sauce, simmer uncovered for a few extra minutes before serving.

Keywords: spaghetti and meatballs, easy meatballs, Italian pasta recipe, homemade meatballs, weeknight dinner, quick spaghetti